Amino Acid Stability in Aqueous Solutions of Casein Hydrolysate Under Varied Storage Conditions

1972 ◽  
Vol 29 (9) ◽  
pp. 743-748
Author(s):  
John E. Friend ◽  
Lewis D. Stegink ◽  
Duane E. Kann
Keyword(s):  
Amino Acid ◽  
Aqueous Solutions ◽  
Casein Hydrolysate ◽  
Storage Conditions ◽  
Acid Stability

scholarly journals Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 500
Author(s):  
Zala Gombač ◽  
Ilja Gasan Osojnik Črnivec ◽  
Mihaela Skrt ◽  
Katja Istenič ◽  
Andreja Knez Knafelj ◽  
...  
Keyword(s):  
Aqueous Solutions ◽  
Medium Chain Triglyceride ◽  
Storage Conditions ◽  
Sorbitan Monooleate ◽  
Medium Chain ◽  
Poorly Soluble

Lutein is a challenging compound to incorporate into food, as it is poorly soluble and unstable in aqueous solutions. In this study, the aim was to prepare stable encapsulates of lutein and lutein esters using feasible and straightforward techniques. Fine suspensions based on polyoxyethylene sorbitan monooleate and medium-chain triglyceride oil micelle-like units with 3.45% lutein esters or 1.9% lutein equivalents provided high encapsulation efficiencies of 79% and 83%, respectively. Lutein encapsulated in fine suspensions showed superior stability, as 86% was retained within the formulation over 250 days at 25 °C in the dark. Under the same storage conditions, only 38% of lutein remained in corresponding formulations. Higher encapsulation efficiencies were achieved with lecithin emulsions, at up to 99.3% for formulations with lutein, and up to 91.4% with lutein esters. In lecithin emulsions that were stored for 250 days, 17% and 80% of lutein and lutein esters, respectively, were retained within the formulations.

Correction to “Thermodynamic Studies of Ionic Hydration and Interactions for Amino Acid Ionic Liquids in Aqueous Solutions at 298.15 K”

2013 ◽  
Vol 117 (32) ◽  
pp. 9584-9584 ◽  
Author(s):  
Dilip H. Dagade ◽  
Kavita R. Madkar ◽  
Sandeep P. Shinde ◽  
Seema S. Barge
Keyword(s):  
Ionic Liquids ◽  
Amino Acid ◽  
Aqueous Solutions ◽  
Thermodynamic Studies ◽  
Ionic Hydration

scholarly journals Strategies to Reduce the Formation of Acrylamide in Potato Chips: A Market and Consumer’s Prospective

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
Cleanthes Israilides ◽  
Varzakas Theodoros
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Storage Conditions ◽  
Potato Chips ◽  
Food Preparation ◽  
Warning Labels ◽  
Harvesting Time ◽  
Toxic Compound ◽  
Starchy Foods

Acrylamide, a toxic compound and possible carcinogen is formed in high heated starchy foods like potatoes through the process of the Maillard reaction in which reducing sugars and the amino acid asparagine play a major role. Various strategies which are described in this paper have been employed to reduce the formation of acrylamide in potato chips. Among these tuber genetics, harvesting time, storage conditions frying temperatures and time, soaking and use of various additives seem to be effective tools for the industry as well as for consumer food preparation. The results of various studies will help the industry to adopt practical effective and innovative ways to reduce the levels of acrylamide even further and calm the markets from demanding to provide warning labels and the manufactures to pay penalties and higher costs

Amino acid composition of flesh-coloured potatoes as affected by storage conditions

2018 ◽  
Vol 266 ◽  
pp. 335-342 ◽  
Author(s):  
Anna Pęksa ◽  
Joanna Miedzianka ◽  
Agnieszka Nemś
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Storage Conditions

scholarly journals Effects of a casein hydrolysate versus intact casein on gastric emptying and amino acid responses

2018 ◽  
Vol 58 (3) ◽  
pp. 955-964 ◽  
Author(s):  
Katy Horner ◽  
Elaine Drummond ◽  
Victoria O’Sullivan ◽  
Pedapati S.C. Sri Harsha ◽  
Lorraine Brennan
Keyword(s):  
Amino Acid ◽  
Gastric Emptying ◽  
Casein Hydrolysate

Growth of Microorganisms in Parenteral Nutritional Fluids

1973 ◽  
Vol 7 (5) ◽  
pp. 226-231 ◽  
Author(s):  
W. R. Wilkinson ◽  
L. L. Flores ◽  
J. N. Pagones
Keyword(s):  
Candida Albicans ◽  
Amino Acid ◽  
Growth Medium ◽  
Room Temperature ◽  
Casein Hydrolysate ◽  
Yeast Growth ◽  
Poor Growth ◽  
Significant Growth

A number of parenteral fluids were assessed as substrates for bacterial and yeast growth. No microorganism underwent significant growth in any solution during the first 24 hours of incubation at room temperature with the exception of Candida albicans, which proliferated in a casein hydrolysate TPN solution. A crystalline amino acid TPN solution is a poor growth medium for microorganisms as compared to the casein hydrolysate solution. Suggestions are made relative to the preparation and proper use of TPN solutions in adult and pediatric hyperalimentation.

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